Using 2 sauté pans, divide the olive oil or chicken fat evenly between them.
Add the onions to one pan and sauté over medium heat until they are dark golden brown.
In the other pan, sauté the livers over medium heat until they are cooked, about 5 minutes. The liver should still be slightly pink.
During the last few minutes of cooking, add the white wine and allow most of it to evaporate.
Remove from the heat, and chop the livers coarsely.
Reserve the pan juices.
Peel and chop the hard-boiled eggs.
In a bowl, combine the warm onions and livers and the chopped eggs.
Add all of the pan juices and mix well.
Season with salt and pepper.
If the mixture seems a little dry and more olive oil or fat.

Are these recipes Kosher?

The recipes on this website are not specifically kosher. However, all of them can be modified to conform to traditional Jewish dietary laws. For example, when butter or milk is called for in a meat or poultry dish, there are non-dairy alternatives that are acceptable.